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Easy Chicken Enchiladas




Source of Recipe


wwb


Recipe Introduction


8 servings
4 points per serving


List of Ingredients




8 whole Tortilla Shells, Flour, Low Carb
2 cans Swanson Chicken Breast, Premium Chunk
8 ounces Frozen Chopped Green Pepper
8 ounces Frozen Chopped Onions
16 ounces Old El Paso Refried Beans, Fat Free
10 ounces Old El Paso Enchilada Sauce
1 1/2 cups Kraft Cheddar Cheese, Fat Free

Recipe



Preheat oven to 375 degrees. In a large skillet sprayed with non-stick cooking spray, saute the onions and peppers until tender. Drain off any liquid and remove from pan and set aside.

Spray skillet again with cooking spray and add the chicken (drained) along with 2 tablespoons of enchilada sauce. Stir the chicken to coat and cook until chicken is heated through. Add the onion & pepper mixture along with the refried beans and mix well to combine. Continue cooking just until the beans are hot.


Spray a large Pyrex dish with cooking spray. Place 2-3 tablespoons of enchilada sauce in the dish and swirl to coat the bottom of the dish.

Place a little more than 1/3 cup of the mixture in the center of an tortilla. Roll the enchilada closed and place seam down in the dish. Repeat with the remaining tortillas.


After all the enchiladas are in the dish, evenly pour the remaining enchilada sauce over the enchiladas. Evenly distribute all of the cheese on top. Bake for 20-25 min